Thai Panang Curry Paste

This is a perfect example of what Thai cooks aspire to, having many distinctive flavors held in a beautiful balance, with no single taste predominating over the others.

5 Dried Chilli
5 Shallots
10 Cloves Garlic
1 Teaspoon Galangal
1 Teaspoon Lemon Grass
½ Teaspoon Kaffir Lime Skin
1 Teaspoon Coriander Root
5 White Peppercorns
1 Teaspoon Salt
1 Teaspoon Shrimp Paste

Blend all the ingredients in a food processor until you have a smooth paste.

You can make a large batch of paste, portion out 3 Tablespoon size mounds on sheets of plastic wrap. Place the wrapped portions in a sealed container and freeze it for later use. The paste can be stored for 6 months